Gunta Ponganalu - this is very popular breakfast in southIndian - made by steaming batter using a mould and generally served with a chutney, sambhar.

In this recipe i used the left over dosa batter ( can use idli batter also) mixed little bit of water and to make it more tasty i added chopped onions, coriander.

You can add different variety of veggies to make it more delicious like grated carrots, cucumber, chopped spinach etc...

For Dosa batter: 

• 3 cups rice 
• 1 cup urad dal
• ½ tsp methi / fenugreek seeds
• salt to taste
• water for soaking

Soak overnight 3 cups of rice and 1 cup of urad dal along with 1tspn fenugreek seeds. morning thoroughly wash it and grind into a smooth paste by adding water and salt it should be of a smoothie consistency remember neither too runny nor too thick and leave batter.

cover and ferment in a warm place for 8- 12 hours.

the next day you can see the batter has raised well indicating its well fermented.

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• Non-Stick Dosa Pan - Uk
• Non-Stick Dosa Pan
• Ponganala pan/Appam pan - India
• Ponagnala pan/Appam pan - UK

• 3 cups of dosa or Idli batter 
• 1/2 cup water
• 2 medium chopped onion,
• handful of coriander chopped,
• 1 tea spoon cumin seeds
• 1/2 spoon salt
• 3 green chillis chopped
• curry leaves few

1. In Dosa batter / Idli batter add 1 tea spoon cumin seeds, 1/2 tea spoon salt, 1 chopped onion, green chilli pieces, curry leaves, coriander leaves and mix them well without any lumps.
2. You can grind green chillis and add ginger pieces. 
3. Heat the gunta ponganalu pan.
4. Once the pan is hot , add a drop of oil into pan and grease them properly.
5. Fill the prepared batter upto 3/4 in each one, close the lid. let it cook for 3 to 4 minutes on low flame.
6. Flip them other side let it cook for 2 to 3 minutes.
7. It can be serve with Coconut chutney, Ginger chutney or Ground nut chutney.